The process is an ancient one that hasn’t changed much through time. After harvesting baby ginger (the most tender kind), the root is diced and then steeped in large vats filled with simmering raw cane syrup. Steeping for several days, the ginger is then removed and allowed to crystallize into soft, delicious nuggets. Then dipped into unsweetened dark chocolateNothing else added.

Reed’s Chocolate Crystallized Ginger is the only one we’ve found that is sweetened with raw cane instead of white sugar. We are happy to offer these treats that islanders have long enjoyed for their health and pleasure.

Reed’s Crystalized Ginger is custom made for us in the South Pacific Islands. The process is an ancient one that hasn’t changed much over time. We are happy to offer these treats that islanders have long enjoyed for both health and pleasure.